Looking out the kitchen windows, staring into the blooming garden just beyond the pane of glass, I spy a tomato jungle. Red, orange, and even young youthful green tomatoes hide beneath a web of pointed green leaves. Yet what to do with several bushels of tomatoes ready to drop and rot in the wet soil below where the bugs greedily wait.
Tomato soup, is the answer among many. Sure, cut up tomatoes in a salad are nice, and even pasta sauce is a fantastic plan. Yet when was the last time I’ve had grilled cheese and tomato soup. Possibly, sometime in the previous decade.
So it’s settled. And dinner is served.
“Light & creamy, quick and easy tomato soup with crème fraîche”
Prep Time: 10 minutes Total Time: 40 minutes Servings: 4- 1/2 cups
10 beefsteak tomatoes
3 medium white onions
3 large peeled carrots
1/2 bunch celery
Salt to taste
White pepper to taste
3/4 cup crème fraîche
10 fresh basil leaves
As needed celery strips
Wash all vegetables until squeaky clean.
Core tomatoes and chop into large chunks. Transfer to a large soup pot.
Peel onions and chop into large chunks. Transfer to the large soup pot.
Peel carrots, trim tops and bottoms, and chop into large chunks. Transfer to the large soup pot.
Over high heat, cook the vegetables for 20 minutes. The tomatoes will begin to break down releasing all the necessary liquid.
Reduce heat to medium and cook for an additional 20 minutes to further draw out the flavors.
Transfer the contents to a blender and purée for 1 minutes on high speed until liquefied.
Optional: Strain soup through a wire mesh strainer. Use a wisk to help push it through.
Season with salt and white pepper to taste.
Add 3/4 cups of crème fraîche and wisk to combine.
Garnish with fresh basil leaves and celery strips. Soaking the celery strips in ice water will cause them to curl.
*Serve cold as a gazpacho.
Nutrition Information %Daily Value
Serving Size: 1 Serving *Based on a 2000 calorie diet
Calories: 157 Added Sugars: 0g Vitamin A 40%
Total Fat: 9g Vitamin B6 25%
Saturated Fat: 5g Vitamin B12 5%
Cholesterol: 22mg Vitamin C 51%
Sodium: 49mg Vitamin D 1%
Potassium: 890mg Iron 13%
Total Carbohydrates: 18g Calcium 9%
Dietary Fiber: 5g Riboflavin 12%
Protein: 4g Folate 15%